Thank you for joining Sous Chef on Monday, November 20th for a virtual, interactive baking experience during which Chef Becky Marshall will lead you in making two seasonal desserts to share at your Thanksgiving table!

Courtesy of mixologist Presley Green, the ingredients and preparation instructions for a seasonal craft cocktail are provided for you to enjoy throughout the evening.

Preparation instructions, dial-in details and ingredients provided below.

Preparation:

Preparing for the Experience:

Please complete the following steps 30 minutes in advance:

• Preheat the oven to 350° F (176° C)

• Locate and portion all items

For reference while shopping and during the experience, print the menu and comprehensive event details with the following:

MENU & EVENT DETAILS

Baking Menu

Brown Sugar Apple Crumble Tart 

Yields 12 Slices

Ingredients:

Apple Filling:

• 3 lbs. (1360 g) mixed apples peeled, cored, cut into 1/8” thin slices

• 3 tablespoons (40 g) brown sugar, packed

• 1/2 teaspoon (1.3 g) cinnamon

• pinch nutmeg

Crumble:

• 2/3 cup (80 g) all-purpose flour

• 1/2 cup (107 g) brown sugar, packed

• 1/2 teaspoon (1.3 g) cinnamon

• 1/4 teaspoon (1.5 g) fine sea salt

• 5 tablespoons (71 g) cold butter, cubed

• 1/2 cup (45 g) rolled oats

Tart Dough:

• 7 tablespoons (99 g) cold butter, cubed

• 1/3 cup (71 g) brown sugar packed

• 1 1/3 cups (160 g) all-purpose flour

• 1 cold egg yolk

• 2 tablespoons (30 ml)  ice water

• 3 tablespoons (64 g) jam preserves or jelly, slightly melted

Method:

Apple Filling:

Place the sliced apples, brown sugar, and spices in a sauté pan on medium heat. Cook the apples until they are softened but not too soft, about 15-20 minutes.

Scoop the apples into a colander or fine-mesh sieve over a bowl to drain the liquid.

Pour the liquid back into the sauté pan over medium heat and cook it until it reduces, caramelizes, and thickens, careful not to burn it. With a heat resistant spatula, scoop the thickened juices into the apples and toss.

Crumble:

In a food processor, toss the flour, brown sugar, cinnamon, and salt along with the butter then pulse a few times until the butter is broken up into hazelnut sized chunks. Add the oats and pulse about 5-6 times. This can also be done with a pastry cutter or by hand. Dump the crumble into a bowl and squeeze together a bunch of large clumps with your fingers. Place the bowl in the fridge until final assembly and wipe out the food processor bowl.

Tart Dough:

Preheat the oven to 355° F (180° C), or 350° F if you are unable to set by fives.

Add butter, brown sugar, and flour to the food processor and pulse until the butter is chunky, only a few pulses. Slip in the yolk and 1 tablespoon of ice water. Pulse a few times and check to see if the dough holds together when squished between fingers. If not, add more ice water 1 tablespoon at a time.

Transfer the dough to a large piece of plastic wrap and pull the dough together, kneading slightly to form a disc. Cover and chill for 15 minutes. On a floured counter, roll the dough until a little less than 1/4 inch thick. Trim it to a circle 2 inches larger than the tart pan (9” tart pan, 11” circle) or leave it as is and tear off edges by eye.

Place your tart pan on a rimmed cookie sheet. Gently place the dough into the pan, lightly pressing into the fold of the pan. Fold the tart dough edges in half outwards and tuck into the pan. Lightly smush the dough into the fluted edge until the dough rises above the pan by about 1/4 inch.

Chill the dough in the freezer for about 5 minutes.

Place a circle of parchment paper on top of the dough and add beans, rice, or pie weights then place everything in the oven for about 13 minutes. Remove the pan, remove the parchment with the weights carefully, and place the cookie sheet with the tart pan back in the oven for 7 more minutes.

The dough may puff. It can be lightly pressed back down or it will relax after a few moments out of the oven.

While still hot, brush the jam, preserves, or jelly evenly around the base and up the sides of the tart shell.

Pour in the apple slices (you may not be able to fit all of them). Top the tart with the crumble, smushing larger clumps together. You may have extra crumble as well.

Bake on the cookie sheet for another 25 minutes. Allow the tart to cool for about 20 minutes before serving or cool completely. Serve warm or cold.

Garnish with whipped cream, vanilla ice cream, or serve plain.

Warm Cocoa Pudding with Candied Pecans

Yields 8 Servings

Ingredients:

Pecans:

• 1 large egg white

• 2 tablespoons (25 g) granulated sugar

• 1 cup (114 g) pecans

Pudding:

• 1 1/2 cups (355 ml) heavy cream

• 1 1/2 cups (355 ml) whole milk or 1-2%

• 4 tablespoons (57 g) unsalted butter

• 2 large eggs

• 1/2 cup (99 g) granulated sugar

• 2 tablespoons plus 1 teaspoon (16 g) cornstarch

• 2 tablespoons (11 g) cocoa powder

• 1/2 teaspoon (3 g) fine sea salt

• 1 teaspoon (5 g) vanilla extract

• 4 ounces (113 g) chopped chocolate, minimum 70% cacao

Method:

Pecans:

Preheat the oven to 325° F (163° C).

Cover a baking sheet with a silicone baking mat or parchment paper.

In a medium size bowl, whisk the egg white and sugar together until a frothy and foamy. Add the pecans and stir gently.

Spread the pecans in a single layer over the lined baking sheet. Bake for 20-25 minutes, until the scent fills the air, turning the pecans every 10 minutes.

Remove from the oven and cool.

Pudding:

In a medium sized saucepan over medium heat, combine cream, milk, and butter.

In a medium sized bowl, add eggs, granulated sugar, cornstarch, cocoa powder, and salt. Whisk the ingredients together until thoroughly combined.

Once the cream mixture has warmed (steam rising but not boiling), slowly ladle spoonfuls into the egg mixture while whisking constantly to temper. Add about 1/3 – 1/2 of the total cream mixture.

Strain the egg mixture back into the saucepan using a fine mesh sieve. Place the saucepan over medium heat while whisking constantly. Once the pudding has thickened, remove the pan from the heat. Add vanilla and chopped chocolate. Whisk until thoroughly melted.

Serve with pecans atop.

Both can be made ahead of time. Store the pecans in an airtight container. Store the pudding covered with plastic wrap in the refrigerator and reheat as necessary.

Cocktail Pairing

Pumpkin Spice White Russian

Yields 1 Drink

Ingredients

Cocktail:

• 1 1/2 ounces vanilla vodka (option to substitute unflavored vodka)

• 3/4 ounce Kahlua

• Splash Pumpkin Spice Syrup*

• 1 1/2 ounces heavy cream (substitute half & half)

• Garnish: freshly grated cinnamon (substitute ground cinnamon)

*Pumpkin Spice Syrup:

• 8 ounces pumpkin puree

• 1 cup water (more as needed)

• 1 cup granulated sugar

• 1/2 teaspoon pumpkin pie spice

Method

Pumpkin Spice Syrup:

Add pumpkin puree, water, sugar and pumpkin pie spice to a small saucepan. Bring mixture to a boil over medium-high heat, stirring constantly. Once the boiling and smooth, remove from heat and cover. Let sit for 15 minutes.

Strain the pumpkin mixture into an airtight container. Let cool completely. Store in the refrigerator for up to one week.

Cocktail:

To a rocks glass with ice, add vodka and Kahlua. Float cream on top and stir slowly to combine. Garnish with freshly grated cinnamon.

Mocktail Modifier:

Replace vodka and Kahlua with 2 1/2 ounces cold brew coffee

Questions?

Email us at info@souschef.kitchen with
questions about your culinary experience.